Food & Cooking Recipes Salad Recipes Broccoli and White Bean Salad 3.1 (8) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: David Prince Servings: 4 Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing. Ingredients 1 large bunch broccoli (about 1 pound) Coarse salt 1 can (15 ½ ounces) cannellini beans, drained and rinsed ½ small red onion, halved and thinly sliced into half-moons 1 tablespoon freshly squeezed lemon juice, plus 1 tablespoon finely grated lemon zest (about 1 lemon) 2 tablespoon extra-virgin olive oil ¼ teaspoon crushed red-pepper flakes Freshly ground black pepper ¾ cup (about 2 ounces) shaved Pecorino Romano or Parmesan cheese Directions Cut the tops off each head of broccoli, and trim into 1-inch florets; set aside. Peel each stem to remove tough outer layer. Slice peeled stems on the bias into 1/4-inch pieces; set aside. Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and broccoli florets. Cook over high heat until florets are tender when pierced with the tip of a paring knife, about 4 minutes. Using a slotted spoon, transfer to ice bath. Add stems to the boiling water; cook until tender when pierced with the tip of a paring knife, about 3 minutes. Transfer to ice bath. Let florets and stems cool completely, and drain. In a large mixing bowl, combine broccoli, beans, onion, lemon juice and zest, oil, and red-pepper flakes. Stir to combine; season with salt and pepper. Top with cheese; serve immediately. Cook's Notes To get to the heart of the matter, just re-move broccoli's outer layer with a vegetable peeler, slice thestems, and steam or sautethem as you would the florets. Print